Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6|
|Calories from Fat: 285 (42%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 140.1mg||43 %|
|Sodium 1299.6mg||45 %|
|Potassium 490.6mg||13 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 78.8g|
|Protein 20.7g||30 %|
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Calories per serving: 682
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